From the Pantry Butler kitchen
Vegetable Pizza
Enjoy fresh, delicious pizza made at home. You can spice this up with red pepper flakes or garlic powder. Try with whatever vegetables you have on hand. USDA MyPlate Kitchen — Adapted from Spunky Vegetable Pizza, California 5 A Day, It’s So Easy — Contra Costa Health Services (public domain), via myplate.food
Ingredients
- 3/4 cup low-sodium pizza sauce
- 1 large (12-inch) Italian pizza shell
- 1 cup broccoli, chopped
- 1 cup carrots, shredded
- 1/2 cup green bell pepper, sliced — or red bell pepper
- 5 ounces part-skim mozzarella cheese, shredded
Method
- Wash hands with soap and water.
- Preheat the oven to 450 degrees F.
- Spoon pizza sauce on pizza shell.
- Put pizza shell on a cookie sheet.
- Arrange vegetables over sauce.
- Sprinkle on the cheese.
- Bake for 10 minutes.
- When baked, cool pizza for 3 minutes before slicing.
- Cut into 8 wedges.
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